Relação entre o consumo de proteína animal e vegetal e a composição corporal de frequentadores de academia

Larissa Lali  Lampert; Patrícia Molz; Eduarda da Silva Limberger  Castilhos; Hildegard Hedwig Pohl; Diene  da Silva  Schlickmann; Silvia Isabel Rech  Franke

doi:10.23925/1984-4840.2024v26a4

Authors

Larissa Lali Lampert Universidade de Santa Cruz do Sul (UNISC). Programa de Pós-Graduação em Promoção da Saúde
Patrícia Molz Universidade Federal de Ciências da Saúde de Porto Alegre (UFCSPA)
Eduarda da Silva Limberger Castilhos Universidade de Santa Cruz do Sul (UNISC). Programa de Pós-Graduação em Promoção da Saúde
Hildegard Hedwig Pohl Universidade de Santa Cruz do Sul (UNISC). Programa de Pós-Graduação em Promoção da Saúde
Diene da Silva Schlickmann Universidade de Santa Cruz do Sul (UNISC). Programa de Pós-Graduação em Promoção da Saúde
Silvia Isabel Rech Franke Universidade de Santa Cruz do Sul (UNISC). Programa de Pós-Graduação em Promoção da Saúde

DOI:

https://doi.org/10.23925/1984-4840.2024v26a4

Keywords:

Dietary Intake, Animal Protein, Plant Protein, Body Composition

Abstract

body composition of gym members. Methods: A cross-sectional study was conducted, assessing gym users. Protein intake was determined using the average of three dietary recalls and body composition using a bioimpedance scale. Pearson's correlation test was utilized to evaluate the association between variables. Results: Most of the participants were classified as overweight (43.2%), presented a high body fat percentage (66.4%), and had an adequate percentage of muscle mass (56.8%). The average protein intake was 1.51 ± 0.72 g/kg, with a prevalence of inadequacy (53.6%). The dietary protein content was predominantly of animal origin (80.26 ± 13.51%). The percentage of animal protein in the diet exhibited a positive correlation with body weight (r = 0.212; p = 0.020), body mass index (BMI) (r = 0.192; p = 0.034), and visceral fat (r = 0.202; p = 0.025). In contrast, the percentage of vegetable protein in the diet presented a negative correlation with weight (r = -0.202; p = 0.025), BMI (r = -0.197; p = 0.029), and visceral fat (r = -0.235; p = 0.009). Conclusion: The dietary protein consumption predominantly relied on animal protein sources, which positively correlated with body weight, BMI, and visceral fat. Conversely, vegetable protein exhibited an inverse correlation with these parameters. These findings suggest the importance of considering the protein source in the diet of gym practitioners, as the origin of protein consumed may influence body composition and related health and fitness outcomes.

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